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cuban picadillo

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Old Monroe, MO

This delicious stewed Cuban Picadillo combines ground beef with sweet onions, red bell peppers, garlic, green olives, and raisins in a tomato sauce seasoned with cumin, oregano, and marjoram. This odd combination works really well together and is like the Cuban version of the American Sloppy Joe. My family loves this unusual dish that comes together in a little over thirty minutes. It is so easy that even the novice cook can handle it.

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yield 4 serving(s)
prep time 5 Min
cook time 30 Min
method Stove Top

Ingredients For cuban picadillo

  • 1 lb
    ground beef
  • 1 md
    yellow onion chopped
  • 1
    red bell pepper chopped
  • 4 clove
    garlic minced
  • 2 tsp
    ground cumin
  • 1/2 tsp
    dried oregano
  • 1/2 tsp
    dried marjoram
  • 1 can
    fire roasted tomatoes
  • 2 Tbsp
    tomato paste
  • 1/2 c
    chopped green olives
  • 1/2 c
    olive brine from the green olives
  • 1/2 c
    raisins chopped

How To Make cuban picadillo

  • 1
    Brown the ground beef over medium heat; cook 2-3 minutes. Add the onion; cook 2-3 minutes. Add the diced red bell pepper. Cook until the onions are soft and beef is browned. Drain any excess grease.
  • 2
    Add the garlic, cumin, oregano, and marjoram; cook for 1 minute stirring constantly.
  • 3
    Add the canned tomatoes (do not drain), tomato paste, olives, olive brine, and raisins. Cover and simmer for 20-25 minutes stirring several times. If desired serve over fresh cooked white rice.
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